Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

While the pasta is cooking, heat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill for about 6-7 minutes on each side or until fully cooked. Remove from heat and let rest before slicing.

In a mixing bowl, combine the halved cherry tomatoes, chopped basil, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Mix well and set aside.

In a large bowl, combine the cooked pasta, sliced grilled chicken, and bruschetta topping. Toss gently to combine. Serve warm, topped with grated Parmesan cheese.